Crustless no-bake rutabaga pie, naturally sweetened, gluten-free and grain-free. Sweet rutabaga recipe, swede dessert.
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Crustless No-bake Rutabaga (Swede) Pie Recipe

A no-bake crustless pie made with rutabaga or swede. Fresh toasted coconut and infused maple syrup brings out all the flavour. This recipe is naturally sweetened and gluten-free with grain-free option.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: World
Keyword: no-bake desserts, no-bake pie, rutabaga, rutabaga pie, swede
Servings: 8 pie slices
Calories: 233kcal
Author: Teenuja Dahari - www.veganlovlie.com

Ingredients

  • 1 kg rutabaga (swede), grated [8 cups]
  • 10 dates pitted, soaked and well blended to a puree (more to taste if you like it sweeter)
  • 100 g fresh grated coconut toasted, [1 cup] optional or use desiccated coconut
  • 400 ml non-dairy milk I used canned coconut milk [1 2/3 cup]
  • 3 - 4 tablespoons Pure Infused Maple syrup in Vanilla, Cinnamon and Star Anise flavour, see notes
  • 4 tablespoons cornstarch (use potato starch for grain-free)
  • 180 ml water [3/4 cup]

Instructions

  • Place the grated swede with the date puree in a saucepan. Mix well and cook covered over low-medium heat for about 30 minutes, or until swede is soft and easy to mash. Stir occasionally while cooking and add water if required. You may mash the mixture just a little bit.
  • Toast the coconut in a dry pan or skillet over a gentle medium heat. Do not let it burn. This should about 2 - 3 minutes or until the coconut picks up a light golden brown colour.
  • Add half of the toasted coconut to the swede and keep the rest for garnish.
  • Add in the non-dairy milk. Add the maple syrup. Simmer for another 20 minutes. Keep an eye on it and stir occasionally if required to avoid burning.
  • Dilute the cornstarch in the water and add to the pan. Stir vigorously as it will thicken rather quickly.
  • Continue to cook and stir until the cornstarch mixture is clear (no longer cloudy) and the mixture has reduced to be quite thick but can still drop from a spoon within one second. At this point you may taste and adjust the sweetness with some more maple syrup.
  • Remove from heat and pour in a greased 9-inch [22cm] pie dish or any other container to set. Tap and even out by pressing the mixture into the dish. Garnish with the rest of the toasted coconut around the edge of the pie. Press lightly to adhere the coconut.
  • Refrigerate for at least 3 hours before serving. Cut into pie slices or squares if you prefer.
  • You may serve this with ice cream, my personal favourite is frozen banana ice cream and a drizzle of Pure Infused Maple syrup.
  • *You may also use other flavours in the range like the Cinnamon, Ginger and Nutmeg. Plain maple syrup may also work with some added vanilla extract and a few dashes of cinnamon but the end result may probably not be as special.

Video

Notes

Shop Pure Infused Maple Syrup.
You may also use other flavours in the range like the Cinnamon, Ginger and Nutmeg.
Plain maple syrup may also work with some added vanilla extract and a few dashes of cinnamon.
Link to Crustless No-bake Rutabaga (Swede) Pie recipe - https://veganlovlie.com/crustless-no-bake-rutabaga-swede-pie/